Grandma's Recipe for Puff Paste


1 pound flour
1 egg yolk
1 lemon juice
1 pound butter
dash of salt
cold water (should be iced water during the summer time)


  • Put the flour onto the pastry board; make a hole in the centre, into which put the yolk of the egg, the lemon juice and salt.
  • Mix the whole with cold water into a soft, flexible paste and handle it as little as possible.
  • Put butter in the bowl with ice water; then squeeze all the buttermilk from the butter, wring it in a cloth and roll out the paste.
  • Place the butter on this and fold the edges of the paste over, so as to hide it.
  • Roll it out again to the thickness of a quarter of an inch; fold over one-third, over which again pass the rolling-pin; then fold over the other third, thus forming a square; place it with the ends, top and bottom before you, shaking a little flour both under and over, and repeat the rolls and turns twice again as before.
  • Flour a baking-sheet, put the paste on this and let it remain in some cool place for half an hour; then roll twice more, turning it as before.
  • Refrigerate it again for a quarter of an hour, give it two more rolls, making seven in all, and it is ready for use when required.

Real Cooking

Did You Know?
In case a one-crust pie, the kind of filling to be used determines whether the crust should be baked first or not. For pies that require comparatively long baking, such as pumpkin pie, for instance, the raw crust is filled with the mixture and the two, crust and mixture, are then baked in the oven together. However, if the filling is one that does not require baking for any length of time, that is, time sufficient to bake the pastry, or if the filling requires a temperature that would be too low to bake the pastry, the crust should be baked first. In such an event, it is necessary to prick very thoroughly the bottom and the sides of the crust with a fork, so that the air that is confined in the pastry will not make bubbles by pushing the pastry up as it expands in baking.

A perforated pie tin is an advantage in the baking of shells or single-crust pies, for it prevents the air from becoming confined between the pan and the crust and producing air spaces that would cause blisters to form as the pie is baked. If desired, the crust may be placed over the back of the pan and baked, thus forming a shell that may be filled with a cooked filling and served.